I’d just like to put it out there that whoever first came up with the idea of cookie dough truffles is a total GENIUS.
Chocolate chip cookies are like the key to my ♡, and as much as I adore them warm from the oven, loaded with pools of ooey-gooey chocolate, the dough is really where it’s at. So taking some of that cookie dough, rolling it into a ball, DIPPING IT IN CHOCOLATE, and calling it a truffle is just about one of the best ideas I’ve ever heard. Plus, the word “truffle” makes it sounds fancy and sophisticated and not at all like you’re sneaking bites of cookie dough into your mouth, which is just a big bonus for your cookie-dough-loving self.
There are only so many ways you can up the ante on something that’s already top notch, but here’s one of them: brown butter. My obsession for transforming butter into something gloriously rich and nutty is endless, and one thing I’ve learned over the years is that all that brown butter flavor is really at it’s best in a raw batter. Therefore —–> a brown butter, brown sugar-infused cookie dough that you don’t have to bake is bound to be amazing. It loads these truffles with all kinds of intense, complexly sweet, nutty flavors that team up with white chocolate AND dark chocolate to make a killer dessert.
I haven’t always been a fan of white chocolate, but over the years I’ve learned to love the sweet creaminess it brings to the table (like in these white peppermint mochas that I’ve been sipping on all winter), and here I think it really adds to the whole rich truffle vibe going on. Obviously, no chocolate chip cookie dough is complete without CHOCOLATE chocolate chips though, so that’s where the dark chocolate comes in. Together, they make a solid blend of light creaminess and dark intensity that gives these truffles their oomph – which is basically my way of saying that it makes them straight-up addicting. ;)
P.S. The folks at Chocoley were really kind to provide me with samples of some of their chocolates to make this post possible. You’ll see that there are different chocolate formulas used for different parts of this recipe, which is nice because you end up with these perfect little truffles that make you look like a pro. (In reality, you might be more of a chaos-creator like me, but we can keep that our little secret).
Sweet little bites of brown butter-infused cookie dough studded with two types of chocolate chunks and dipped in chocolate. THIS is how you making eating cookie dough a completely acceptable thing. ;)
- 2 1/2 ounces (5 tablespoons) unsalted butter, cut into 1/2" pieces
- 5 5/8 ounces (3/4 cup, packed) brown sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
- 1/8 teaspoon plus a pinch salt
- 2 1/4 ounces Chocoley Bada Bing Bada Boom White Chocolate, chopped*
- 2 1/4 ounces Chocoley Bada Bing Bada Boom Dark Chocolate, chopped*
- 6 ounces Chocoley Bada Bing Bada Boom Dipping and Coating Formula Dark Chocolate
- Chocoley Drizzle and Design White Chocolate
- Place the butter in a small skillet over medium-low heat. Cook, whisking occasionally, until the butter has melted completely and starts to bubble. Continue to cook while whisking more frequently until the butter turns a rich golden-hazel color with brown specks forming on the bottom of the pan. Remove from heat immediately and transfer to a small, freezer-safe bowl. Cool in freezer until firm but not solid.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter and brown sugar until well-combined and slightly lighter in color.
- Add cream and vanilla extract and beat in until smooth. Add the flour and salt and mix in on lowest speed just until mostly incorporated. Finish folding in with a spatula just until evenly combined. Fold in the chopped chocolate.
- Line a plate or tray with parchment paper. Divide dough into about 13 equal portions (I made each 1 1/4 ounces) and roll into balls. Spread out on parchment and chill in refrigerator until firm.
- Place chocolate in a microwave-safe bowl (preferably one more tall and narrow) and microwave at 50% power for one minute. Stir and continue to microwave at full power for 15-30 second intervals, stirring in between, until about 3/4 of the chocolate has melted. Stir until smooth. Allow to cool to 96º-98ºF before using.
- One by one, dip each cookie dough ball into chocolate, turning to coat completely, and use a spoon or fork to lift out of chocolate. Tap off excess chocolate before carefully sliding back onto parchment to set. Repeat with remaining cookie dough balls. Once all have been dipped and set, use a knife to trim off any excess chocolate that may have pooled around the bottoms of the truffles.
- Place bottle of drizzle and design chocolate in a zip-top bag. Squeeze air out of bag and close tightly. Place in a pot filled with hot tap water and allow to sit until chocolate has completely melted, shaking bottle inside bag occasionally to encourage melting. Once chocolate has fully melted, remove bottle from bag and shake well.
- Drizzle white chocolate over truffles and allow to set. Again, any excess can be trimmed or snapped off.
- Store truffles in an airtight container in the refrigerator.
*The link will direct you to the dipping/coating formula, but the candy/molding formula can also be used here.